Make filling the day before and chill. Spread on bread just before baking.
½ cup mayonnaise or salad dressing
1 cup grated mozzarella cheese
2 medium tomatoes, halved, seeded and finely diced
½ cup chopped ripe pitted olives
¼ cup grated fresh Parmesan cheese (or 2 tbsp. dry)
1 ½ tbsp. VE Brushetta Herb Mix
½ tsp. VE 4 Pepper Blend
1 baguette (must be fresh), about 2 ½ inches round, 24-27 inches long
1/3 cup butter or hard margarine, softened
Mix first 8 ingredients in small bowl.
Cut baguette into 1” slices. Butter each slice on 1 side. Arrange, buttered side up, on ungreased baking sheet. Divide tomato mixture among slices and spread. Bake in 350F oven for 15 minutes until hot and cheese is melted. Serve warm. Makes 24 to 27 appetizers.
½ cup mayonnaise or salad dressing
1 cup grated mozzarella cheese
2 medium tomatoes, halved, seeded and finely diced
½ cup chopped ripe pitted olives
¼ cup grated fresh Parmesan cheese (or 2 tbsp. dry)
1 ½ tbsp. VE Brushetta Herb Mix
½ tsp. VE 4 Pepper Blend
1 baguette (must be fresh), about 2 ½ inches round, 24-27 inches long
1/3 cup butter or hard margarine, softened
Mix first 8 ingredients in small bowl.
Cut baguette into 1” slices. Butter each slice on 1 side. Arrange, buttered side up, on ungreased baking sheet. Divide tomato mixture among slices and spread. Bake in 350F oven for 15 minutes until hot and cheese is melted. Serve warm. Makes 24 to 27 appetizers.
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